Chaler Muro Ghonto - Fish Head Curry with Rice

Chaler Muro Ghonto

I was browsing through a Korean market recently and came across their open freezers and found bags of 'Rohu Fish Head and Tail'. One of my favorite Bengali dishes is Muro Ghonto and it tastes best with rohu or rui or carp fish heads. When I make it, I have only me to please, so it turned out to be spicy hot and rich!

On a phone call with my sister, she gave me the instructions for this simple and straightforward way of preparing this delectable dish. She kept stressing the importance of frying the pieces of fish until they were fully cooked so it took some time to brown the fish, but that was the most complicated step. 

It's a one-dish meal and I was quite happy to have it without anything else. 

Teriyaki Meatballs & Rice Bowl

Teriyaki Meatballs and
Rice Bowl

Dinner tonight was truly amazing, even if I say so myself, which was evidenced by how clean GrandBoy#1's dishes were after he was done eating! Use your favourite meatball recipe or buy ready-made ones, either way works because the magic is in the teriyaki and hoisin dipping sauces.

A Kids' Favourite

The meatballs are cooked in and coated with teriyaki sauce and we used the hoisin dipping sauce for the vegetables and rice. An alternative would be to take a portion of a meatball, some vegetables and rice and roll all that in a lettuce leaf and then dip into the hoisin dipping sauce. I'm so thrilled to be able to offer the GrandBoys yet another dinner option!

Onion and Tomato Raita

Onion and Tomato Raita

Raita is a cold salad, often served with a festive Indian meal, that helps to mellow the heat in spicy dishes. A dressing of Greek yogurt cools the body. 

A salsa of diced onions, tomatoes, green chilies and cilantro is dressed with Greek yogurt that is cooling to the body. Unlike a salad which is eaten as a first course, Raita is eaten along with other components of an Indian meal.